Make this great cheap stew with a gutsy flavour
PREP TIME: 15 mins
COOKING TIME: 1.5 hrs – 2 hrs
IDEAL FOR: one-pot meal, family, crowd-pleaser
WINE MATCH: Suzie (Michael Sutton’s Cellar), recommends an Australia Cabernet Sauvignon to match the richness
The oxtail love affair continues
Some of you might know that my love affair with oxtail is still ongoing.
And this of oxtail stew with gnocchi, peas, edamame and broad beans, is more proof of that.
I’d heard a lot about oxtail but never been brave enough to ‘go there’.
What a mistake!
It couldn’t be a simpler cut to make the most glorious tasting dishes.
And the extra bonus to cooking with it is everyone thinks you’re a magnificent, talented, home cook.
When actually, the oxtail did all the work.
But let’s keep that between us.
I’m still enjoying basking in the amazement of my ‘talent’ from my family.
If you want to know more about oxtail.
And why chefs are using it more (thus making it not the cheap cut it once was).
Then check out my post ‘slow-braised pit beans with oxtail’.
It’s a lovely recipe but also goes into what oxtail is, how to cook it and why it’s SO good.
Plus, also look up my latest tried and tested recipe, ‘oxtail soup with spaetzle’… stunning.
Oxtail stew with gnocchi, peas, edamame and broad beans
This recipe is a winner to.
Which is no surprise now you know how much I rate oxtail.
I love this dish because, once again, it’s all about low and slow cooking.
But with the edition of gnocchi, you’ve got a totally all-in-one dish.
The gnocchi makes it a hearty dish and also takes on all that unctuous sauce.
And the peas and beans give it a hit of vibrant green…plus you get your veggies in.
So, what is gnocchi?
Gnochhi, N’YAW-kee or just say it with a quick mumble.
Gnocchi originates in Northern Italy.
They grow lots of spuds up there!
Basically, gnocchi are a form of dumpling.
Made of light, fluffy mashed potato, egg and flour.
I’m doing a post on ‘how to make gnocchi’.
It’s meant to be easy so I’ll let you know.
But for now, quick and easy is my aim.
So, in this recipe I used shop bought gnocchi.
And it was perfectly good.
Just remember, gnocchi don’t take long to cook.
I also used frozen greens as we’re not in season these.
Check out my posts on ‘What’s in Season’ to help with your fresh produce cooking.
Do you have a favourite oxtail stew… share it on comments.
Oxtail stew with gnocchi, peas, beans and edamame
- Casserole dish
- 850 g quality oxtail
- 1 onion, diced
- 2 tsp garlic, minced
- 1 packet of rich tomato soup (appro 45g)
- 5 cups light beef stock
- 500 g frozen peas, broad beans, edamame (or whatever greens you can find)
- 400 g gnocchi
- 1 cup finely chopped celery leaves and/or stalks
- 2 tbsp chopped fresh mint
- In a casserole dish on the hob, brown the oxtail in a little of oil. Don't overcrowd so do in batches if you need to.Add the onion and garlic and toss together in the hot casserole dish.
- Next, add the tomato soup and half the stock to the dish and cover. Simmer on top of the hob for 1½-2 hours or until the meat falls from the bones. Be patient.
- Take the meat out of the sauce and when cool enough to handle, pull the meat from the bones, discarding excess fat and bones.Allow the sauce to sit (this will allow the fat to rise to the top, so it can be skimmed off) while preparing the beans and gnocchi.
- Blanch the green for 2-3 minutes in boiling water. Cook the gnocchi in boiling salted water, 3-5 mins. Drain.
- Now, return the meat to the casserole dish along with the greens, gnocchi, remaining stock, celery and mint. Warm through and serve.
Inspired by Good Food Made Simple